1 pound jumbo shrimp, peeled, tail on
2 Tbsp Heavenly Coconut balsamic
2 Tbsp Heavenly Persian Lime olive oil
Skewers
Skewer shrimp, drizzle with equal parts Coconut balsamic and Persian Lime olive oil.

Grill method:
Grill over a HOT fire about 1 min each side.
Optional: Sprinkle lightly with red pepper flakes or fresh chopped basil.

Oven method:
Preheat oven to 450 degrees.
Place skewers on cookie sheet and roast 5-10 min.

When the tip of the tail starts to blacken a little, or shrimp has lost that translucent look, they’re done.